Supper Club Society: 11 of the best private dining experiences in Singapore
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Supper Club Order: 11 of the all-time individual dining experiences in Singapore
The private dining scene in Singapore is red hot at the moment, with some venues boasting a wait list of up to 12 months.
(Photo: Dearborn Supper Order)
14 Mar 2022 06:30AM (Updated: 04 Jul 2022 03:11PM)
Whether they are seasoned home cooks used to throwing large dinner parties, or aspiring young chefs who are refining their culinary chops before opening upwardly a eating place proper, more individuals in Singapore are opening up their homes and kitchens to strangers.
In the last six months lonely, three new private dining venues accept sprung up: Ben Fatto 95, Dearborn Supper Guild and Wei Individual Kitchen. And then popular is private dining – largely due to give-and-take-of-mouth – that in some cases, the waiting list can stretch for months. Or, at Lucky Business firm Private Cantonese Kitchen, a year if you want a Fri reservation.
From traditional home-styled Peranakan dishes to preparation-intensive Cantonese fare, artisanal hand-crafted pastas and pizzas, and multi-course meals that champion local ingredients and flavours, these abode chefs offering recipes that are either hard to find, or unavailable, in restaurants.
They offering experiences to a oversupply hungry for novelty, exclusivity and, well, bragging rights – especially if you lot've had to expect 12 months for a tabular array. Part of the fun, for the home chefs, is that they're better able to convey their passion for cooking and their culinary philosophies in the comfort of a domestic environs. Plus, they as well get to bail with strangers over nutrient, with the possibility of forging friendships along the style.
Hither are 11 of the top private dining experiences you tin can bask in Singapore.
BEN FATTO 95
"Flour + Water + Eggs + Easily = Magic" – and so goes the equation on Ben Fatto 95's website. Former accountant Lee Yum Hwa was lamenting the dearth of quality, fresh hand-formed pasta in Singapore, then he decided to have matters into his ain easily – literally. Lee has a special pasta lab in his habitation, where he works on dough formulas. Since October 2018, diners accept been partaking in his pasta-centric menu at his parents' home in Paya Lebar, and are treated to a rotating range of pastas like Malloreddus Nero (Sardinian curt pasta made with semolina, soft wheat flour and coloured with squid ink); and Cresc' Tajat (a short pasta from Le Marche, Italy, fabricated with polenta and wheat flour).
Diner capacity: Min iv pax, max 8 pax per booking
Price: S$70 or S$90/pax, excluding improver items
Frequency: Two to three times a calendar week
Reservations: At least vii days in advance
Earliest availability: September 2019
Beverage: BYO
Contact: leeyumhwa [at] gmail.com ; benfatto95.com
CASA NOSTRA
Significant "our dwelling house" in Italian, Casa Nostra was born out of Antonio Miscellaneo'southward Italian Sunday tradition of gathering with large groups of friends and family unit to feast. He decided to open up Casa Nostra to the public in July 2018, sharing his home-style Italian family unit cooking. Following the deadening food philosophy, which emphasises seasonal ingredients and traditional cooking, Miscellaneo's preparation-intensive cuisine pays special attention to Italian classics like pasta and pizza. His pizzas are particularly noteworthy, and are cooked with a gas-fired oven imported from Italian republic and which sits proudly on his Joo Chiat flat balcony.
Diner capacity: Min 8 pax, max xiv pax; Friday and Saturday bookings crave a min of x pax
Price: S$120 to S$160/pax, depending on menu choice and number of guests
Frequency: Twice a week
Reservations: At to the lowest degree 7 days in advance; one seating per twenty-four hour period
Earliest availability: September 2019
Beverage: BYO
Contact: casanostra.sg
DEARBORN SUPPER CLUB
One of the newest private dining outfits, Dearborn Supper Club is the brainchild of American-born chef Christopher Kong. After chalking upwards a wide multifariousness of culinary stints, ranging from cooking in a zi char store in Malaysia and French fine dining eating house Guy Savoy in Singapore, to working as a sous-chef at The NoMad in New York, Kong started running dinners from his home for friends in a bid to figure out his culinary direction while working towards a brick-and-mortar restaurant. His six-class menu is ever-evolving, but is designed with a focus on greens, grains and seafood.
Diner capacity: Min half-dozen pax, max viii pax
Price: S$138/pax
Frequency: Fridays and Saturdays from 7pm; with the occasional Thursday or Dominicus booking
Reservations: At least a calendar week in advance
Earliest availability: August 2019
Beverage: BYO
Contact: dearborn.sg
FATFUKU
Veteran local nutrient writer Annette Tan (who's a regular correspondent to CNA Lifestyle) founded her private dining venture FatFuku in May 2022 to share her beloved for honest, heartfelt fare. The quirky proper name embraces the Chinese maxim that it is good fortune ('fuku' in Japanese) to be fat, and indeed, any visit to FatFuku ensures that you are well fed. From her dwelling house in the e, Tan whips up a modernistic Peranakan banquet derived from her family's favourite recipes. Signature must-tries include her crispy mee siam, beef cheek rendang, pork belly buah keluak biryani and nasi kuning. Her sugee cake is peradventure 1 of the best in town.
Diner capacity: Min 6 pax, max 9 pax
Cost: S$95/pax
Frequency: Tuesdays to Fridays; typically two to 3 bookings a week
Reservations: At least two weeks in advance
Beverage: BYO; wine pairings are bachelor for an extra fee
Contact: fatfuku.com
LUCKY HOUSE Individual CANTONESE KITCHEN
When Sam Wong's shoe concern became so cocky-sustaining that he simply needed to work half a day each month, he began looking for something else to occupy his time. And since he loved growing vegetables and cooking, starting a private dining service seemed like a natural fit. Wong opened up his place to the public in April 2022 and has been wowing diners always since with his home-style Cantonese cuisine, with many dishes painstakingly prepared. His signature roast duck takes three days to brand while his fortifying boiled soups are lovingly cooked over a charcoal fire.
Lynnette Seah, SSO violinist and Cultural Medallion recipient, started her home-based individual dining service Lynnette's Kitchen in 2015. It was a natural progression from years of throwing dinner parties. Born to a Peranakan dad, Seah specialises in local and Peranakan dishes like chilli crab, Nonya laksa, beef rendang and bubur cha cha. But she can too whip up a Western meal should you prefer European classics like smoked duck chest salad, rosemary roast leg of lamb and grilled Japanese squid blimp with shiitake mushroom risotto.
Diner chapters: Min eight pax, max 16 pax
Price: From S$100/pax
Frequency: Typically two to three bookings a week
Reservations: At to the lowest degree two weeks in advance
Earliest availability: Later half of April 2019
Beverage: BYO; wine pairing available on request
Contact: lynnetteskitchen.com; lynnette.seah.sg [at] gmail.com
OWNSELF MAKE CHEF
Chef Shen Tan previously helmed the kitchens of Wok & Barrel, Ujong and Revolution Coffee just wanted a more than unencumbered style to showcase her brand of Singaporean flavours. Hence Ownself Make Chef kicked off in December 2022 with aPORKalypse, a 10-course meal centred on pork. Other themed menus she'south since served include Fry Me To The Moon (12 courses of deep fried items); Rice To The Occasion (highlighting rice as an ingredient); and Aged (featuring fermented and aged food). Autonomously from private dinner bookings, for which she can also customise menus, Tan also opens her identify up to the public for Saturday dinners serving a rotating carte.
Diner capacity: Min eight pax, max 12 pax per private dinner booking; no min for Saturday public dinners
Price: From S$99/pax
Frequency: Public dinners every Sat
Earliest availability: May 2022 for private dinner sessions
Drinkable: BYO
Contact: ownselfmakechef [at] gmail.com ; ownselfmakechef.com
TINOQ
Having picked upwardly cooking from his family and neighbours during his kampung days, celebrity makeup artist Tinoq Russell Goh loves to feed people then be prepared for a hearty kampung-style Peranakan banquet at his eclectically-furnished home in Tiong Bahru. Go far early for dinner and request a bout of his edible garden, which is verdant with unique Southeast Asian herbs, fruits like bananas and limes, as well every bit exotic flowers. Working out of a tiny kitchen, Tinoq and his partner Dylan all the same are able to churn out a colourful tabular array full of dishes such as bakwan kepiting, deep-fried ngoh hiang, ayam limau purut, ayam buah keluak and sweetness white potato leaves with home made hae bee hiam.
Diner capacity: Min 8 pax, max ten pax
Price: S$120 to Due south$150/pax
Frequency: 2 bookings a calendar week
Primeval availability: April 2019
Drinkable: BYO
Contact: +65 9338 6439; pasirpanjangboy [at] gmail.com
THE AMPANG KITCHEN
Raymond Leong has ever been fascinated by Nonya food. Upon retirement, he embarked on an intensive cooking course in Malaysia before returning to Singapore to offset his ain catering business. Iv years agone, he roped his son David in to help with the business organization. Around the same time, he began sprucing up his kitchen and dining room, in the hopes of one day starting his own private dining venture. He eventually took the plunge two years agone, with a carte du jour of Penang-style Peranakan food. His signatures? The robust prawn and pork ribs noodle soup, and comforting chendol.
Self-taught chef Kenneth Yong was contemplating a foray into the Singaporean eatery scene when a friend introduced to him the concept of private supper clubs. Subsequently juggling a weekday job and hosting diners on the weekends, Yong decided to pursue The Mixtape Chef full fourth dimension in March 2018. His food is inspired past the various cuisines he has experienced during his travels. Diners tin choose to sample his Global Cuisines classic dishes or accept a wholly customised menu. Yong even offers an intimate two-pax ingredient-themed menu option.
Diner capacity: Min 6 pax, max 12 pax per private booking; max 4 pax for communal dining
Price: From S$99/pax
Frequency: Iii bookings a week
Earliest availability: Later one-half of Apr 2019
Potable: BYO
Contact: themixtapechef.com
WEI Private KITCHEN
Fuelled past culinary passion, Ang Wei Ming traded his banking chore to work in kitchens across Asia, chalking up stints at Atlas Bar in Singapore; Hidden Valley Resorts Shangri-La in Yunnan, Cathay; and Narisawa in Tokyo, Nippon. What started out as a private chef-for-rent gig evolved into Wei Private Kitchen in November 2018, when he landed his current Bukit Timah loft apartment that can host guests comfortably. Over an eight-course repast, Ang'southward modern Asian/Nanyang cuisine features signatures similar suckling sus scrofa and Penang-style prawn soup with pork belly.
Diner capacity: Min 8 pax, max 12 pax per booking
Price: S$100/pax
Frequency: On average iii times a week
Reservations: At least 10 days in advance; ane seating per day
Drinkable: BYO
Contact: +65 9687 1480; chefweiming [at] gmail.com ; @weiprivatekitchen
Source: https://cnalifestyle.channelnewsasia.com/experiences/11-of-the-best-private-dining-experiences-in-singapore-239046
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